Tap Water in CV32
Leamington — Severn Trent Water
Tap water in Leamington, supplied by Severn Trent Water, has the character of a blended surface and groundwater supply, with no dominant mineral signature. It’s hard water, well above the national average, with a total hardness of 304 mg/L as CaCO₃.
Mineral composition
| mg/L | |
|---|---|
| Calcium | awaiting data |
| Magnesium | awaiting data |
| Sodium | 41 |
| Sulfate | awaiting data |
| Chloride | awaiting data |
| Bicarbonate | awaiting data |
Additional info
| Hardness | 304 as CaCO₃ |
| Alkalinity | awaiting data |
| pH | 7.52 |
| Conductivity | 707.9 µS/cm |
| Source | Severn Trent Water |
| Data year | 2024 |
What this means
Kettle & appliances
Limescale is a persistent issue. Kettles fur up quickly, and boilers, dishwashers, and washing machines all accumulate scale that reduces efficiency and shortens lifespan. Water treatment (a softener, inhibitor, or filter) is strongly recommended.
Espresso
Scale is a serious concern at this level: machines need regular descaling and filtration is strongly recommended. In the cup, the water has strong opinions. Light roasts lose their acidity and origin character almost entirely. But dark-roasted, milk-based espresso can work well here. London’s coffee culture developed around exactly this kind of water: strong, dark-roasted coffee served with milk, where the density and body that hard water produces become a virtue rather than a flaw.
Filter & pour-over
Hard water hits filter coffee harder than espresso because the brewing ratio gives it more influence. Lighter roasts will taste flat and indistinct; the buffering neutralises the acidity that carries fruit and floral notes. Darker roasts produce a drinkable but heavy cup. If you’re brewing pour-over with water this hard, the water is the first thing to address.
Drinking & cooking
Noticeably mineral-heavy on the palate. Soap and shampoo lather poorly. Tea may develop a film on the surface (that’s the calcium reacting with tannins). Cooking water may leave a chalky residue on pans.
Bicarbonate
Extremely high buffering that makes this water difficult to work with for any brewing or coffee application without significant dilution or acid treatment: mash pH will sit stubbornly high, extraction will be unbalanced, and espresso will taste flat and chalky with no discernible acidity.
Nearby areas
Data sourced from Severn Trent Water (2024). Looking for a specific address? Look up your full postcode for the most accurate result.